Hummus

 

1½ cup dried chickpeas

4-6 cloves of garlic

125 ml olive oil

1 teaspoon salt for boiling chickpeas

1½ teaspoons salt in food processor

1 teaspoon ground black pepper

1 cup fresh parsley

1-2 squeezed lemons

¼ cup water if too thick when processing chickpeas

 

·           Soak chickpeas overnight in water 3-4 cm higher than the peas. Chickpeas can double in size when soaked.

 

·           Drain excess water off the next day (minimum of 6 hours soaking). Rinse in cold water, put into a pot and cover with water, add a teaspoon of salt, bring to the boil and simmer for 5 minutes. Turn off, drain off water and allow to cool.

 

·           Place parsley, 4 cloves of garlic, olive oil, salt and pepper into a food processor and make into a paste, 4-5 minutes.

 

·           Add chickpeas gradually

 

·           To taste – add lemon juice, a little more salt / pepper, and water if mixture is too thick, about ¼ of a cup

 

NB: Play with it by adding more garlic or other herbs if you want to J